Physicochemical characteristics of Monastrell Bullas, Monastrell Jumilla, Cabernet Sauvignon, Syrah, and Merlot grapes at harvest.
| Berry wta | Total acidityb | pH | Brix | |
|---|---|---|---|---|
| aExpressed as the weight of 100 berries (g). | ||||
| bExpressed as g/L of tartaric acid. | ||||
| cDifferent letters within the same column indicate significant differences according to LSD (p < 0.05). | ||||
| Monastrell-B | 167.6dc | 3.49bc | 3.99b | 24.9b |
| Monastrell-J | 122.9c | 3.48bc | 3.78a | 24.0a |
| C. Sauvignon | 67.9a | 3.33ab | 4.29d | 25.6c |
| Syrah | 84.2b | 3.73c | 4.15c | 26.2d |
| Merlot | 67.9a | 3.05a | 4.25d | 26.2d |